Read Online The Southern Po' Boy Cookbook by Todd-Michael St. Pierre - Free Book Online Page B

center, about 20 minutes.
5}   Remove from the oven, and sprinkle with the remaining parsley. Set the broiler to low, and toast the bread for about 2 minutes. Spoon the contents of 2 ramekins onto each roll. Cut in half and serve immediately. Serve immediately.

THE HARAHAN
    Barbecued Oyster Po’ Boy
    You can’t get any more New Orleans than this if you try! My favorite fish fry for this one is Zatarain’s Seasoned Fish-Fri, which you can find in many national grocers or online, but use what you can get, or the one you like best.
Serves 1
Fried Oysters
peanut oil, for frying
3 strips bacon
10 medium oysters
1 (10-ounce) package premixed seasoned fish fry
Assembly
1 (8-inch) hoagie or submarine roll, split
1 tablespoon mayonnaise
3 ounces shredded lettuce
3 slices tomato
crumbled blue cheese
Louisiana-style hot sauce
1}   Attach a deep-fry thermometer to the side of a 6 to 8-quart cast-iron Dutch oven, and add enough oil to measure 3 inches deep. Over medium heat, heat the oil to 375°F.
2}   Meanwhile, in a nonstick skillet over medium heat, cook the bacon until crisp on both sides. Drain on paper towels.
3}   Coat the oysters with seasoned fish fry according to package directions. When the oil reaches temperature, fry the battered oysters until golden, about 2 minutes. Don’t crowd the pot, but fry in batches, about 5 oysters at a time. Remove with a slotted spoon, and drain on paper towels.
4}   Spread mayonnaise on the bread, and layer on the lettuce, tomato, and cheese. Add the bacon, and top with the oysters. For an extra kick, add a few dashes of hot sauce.

THE MARIGNY
    Cajun Tilapia Po’ Boy
    This one is pretty easy, so don’t worry about being perfect. Just do what I do…drink way too many glasses of wine while cooking and call it all “close enough!”
Serves 2
Fish Strips
1/2 cup flour
1 tablespoon Cajun or Creole seasoning
3 (6-ounce) tilapia fillets, quartered lengthwise
2 tablespoons canola oil
Assembly
1 (12-inch) baguette, split
1/4 cup mayonnaise
1 cup shredded lettuce
16 pickle chips
Louisiana-style hot sauce
1}   In a shallow bowl, combine the flour and Cajun or Creole seasoning. Coat the tilapia with the flour mixture, tapping off the excess. Heat about 1/2 inch of oil in a large nonstick skillet over medium heat. To avoid crowding, cook the tilapia in batches until cooked through, 4 minutes per side.
2}   Spread the mayonnaise on both sides of the baguette. Add the lettuce, pickle chips, and tilapia, and sprinkle on hot sauce. Cut into 2 sections, and serve immediately.

THE SATCHMO
    Creole Crab Cakes Po’ Boy
    Bring your BIG boy and girl appetites with you when you come to New Orleans to hunt down a legendary po’ boy: A full sandwich is about 12 inches long! The purists rightfully insist it isn’t really a po’ boy if the bread isn’t true New Orleans French bread, which is what I use to make all of the sandwiches in this book. However, feel free to enjoy all of these NOLA flavors on whatever bread you so choose. It will still taste like the Big Easy—just don’t let the po’ boy mafia of Orleans parish find out. They’re adamant about the bread, as am I, but hey, you use what you have! Still, the real-deal is always the best and authentic choice for me.

Serves 2 to 4
Crab Cakes
2 tablespoons plus 2 teaspoons mayonnaise
2 tablespoons plus 2 teaspoons Creole mustard
1/4 cup chopped red bell pepper
2 tablespoons chopped green onion
2 teaspoons grated lemon zest
1 teaspoon Cajun or Creole seasoning
8 ounces lump crabmeat, cleaned and drained
1/2 cup crushed unsalted saltine crackers (about 13), divided
4 tablespoons light olive oil
Assembly
1 (12-inch) loaf French bread, split
1-1/2 cups shredded lettuce
1 red onion, thinly sliced
1}   Blend together the mayonnaise and mustard, then mix with the bell pepper, green onion, lemon zest, and Cajun or Creole seasoning. Carefully pick any shell fragments from the crab that may remain, making sure the lumps stay intact. Gently stir